Quinoa and White Kidney Beans Salad

Name: Quinoa and White Kidney Beans Salad
Total time: 1800 s
Cuisine: British
Ingredients: 3 Canned pineapple slices; to taste Salt; 3 tablespoons (2 + 1) Olive oil; 1 teaspoon Black pepper; 1 teaspoon Ground cumin; 1/2 Lemon juice; 1/2 cup Cucumber, finely chopped; 2 Tomatoes, finely chopped; 1 stalk Celery, finely chopped; 1 cup Quinoa; 2 tablespoons Parsley, finely chopped; 2 tablespoons Coriander, finely chopped; 2 tablespoons Dill, finely chopped; 1/2 Red capsicum, finely chopped; 1/2 Green capsicum, finely chopped; 1 Onion, finely chopped; 1 can White kidney beans; 3/4 cup Water

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

This is my granddaughter Ria’s favourite salad

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

This is my granddaughter Ria’s favourite salad

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Ingredients

30 minutes

3Canned pineapple slices
to taste Salt
3 tablespoons(2 + 1) Olive oil
1 teaspoonBlack pepper
1 teaspoonGround cumin
1/2Lemon juice
1/2 cupCucumber, finely chopped
2Tomatoes, finely chopped
1 stalkCelery, finely chopped
1 cupQuinoa
2 tablespoonsParsley, finely chopped
2 tablespoonsCoriander, finely chopped
2 tablespoonsDill, finely chopped
1/2Red capsicum, finely chopped
1/2Green capsicum, finely chopped
1Onion, finely chopped
1 canWhite kidney beans
3/4 cupWater

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Steps

30 minutes

1

In a pan, bring water and 1 tablespoon of oil to a boil. Add quinoa, cover, and cook on low to medium heat for 15 minutes. Let it cool.
2

Cut pineapple into small chunks. Drain kidney beans.
3

In a large dish, combine all chopped vegetables, 2 tablespoons of oil, salt, cumin, pepper, kidney beans, and pineapple. Mix well.
4

Add cooled quinoa and mix thoroughly. Cover and refrigerate for at least one hour. Enjoy!

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Cooksnaps

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Rekha Bapodra @rekhascooking

on June 30, 2025 14:18

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.